Soups & Stews
Middle Eastern (1)
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
This recipe for waterzooi ("simmering water") is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek.
Here is a recipe for Isan's most popular soup.
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile.
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.